This is a blog about reconnecting with humble ingredients and dishes alike that have been forgotten, forsaken, or have fallen into disuse for no good reason at all. When done well, nothing beats the classic goodies.

Thursday, 10 December 2015

GERMAN MULLED WINE OR GLÜHWEIN

This easy and authentic mulled wine recipe brings me back to those dreamy Christmas markets in Germany. Wondering down cobblestone streets with a steaming mug of glühwein, keeping my hands warm and my spirits high whilst the scent of cloves and cinnamon permeated my nostrils with every indulgent sip.

Glühwein is made for sharing so here I am sharing it with you so you too can enjoy it this Winter after coming in from the cold or better yet, going back into it. Nothing beats a snowy Winter's walk accompanied by a thermus filled with hot fragrant mulled wine to keep you warm and content.

Friday, 27 November 2015

CHOCOLATE, ALMOND & OLIVE OIL CAKE

This cake recipe is my go-to Winter dessert and I rely heavily on its
flavour profile to cajole even non-dessert eaters under joyous submission.
Needless to say, this is not an overly complicated dessert but the key to
success is in the ingredients. A good balance between the sugar, fleur de sel,
and cayenne pepper make for a sophisticated treat while using a fresh high
quality extra virgin olive oil imparts rich grassy undertones and a moist
texture to this chocolate favourite. And if that weren't enough, its lovely
almond nuttiness make it the perfect dessert for the fast approaching holidays.

INGREDIENTS:

METHOD:

1.Combine 50 g of dark unsweetened good quality
cocoa powder with 125 ml of boiling water and a good pinch of cayenne pepper (more
if you like heat). Whisk til smooth. Set aside to cool.

3.In a third bowl, combine 180 g of sugar with 3
eggs. Whisk until incorporated. Gradually pour in 150 ml of the extra virgin
olive oil in a steady stream, whisking all the while. This will create a thick
and emulsified rich yellow batter.

4.Combine the chocolate batter with the egg and
olive oil batter. Whisk to combine.

5.Now combine this batter with the ground almond
mixture. Stir to combine.

6.Pour cake batter into a fully lined (bottom and
sides) baking tin. At this point you may top cake with blanched almonds for
decor, then bake for 45 minutes in a 325 degree oven.

7.Let cool for at least 30 minutes before digging
in. If you like you can dress the cake with a sprinkle of fleur de sel and a
dusting of icing sugar. Serve with a dollop of whipped cream.

Thursday, 30 April 2015

PANNA COTTA WITH LAVENDER & HONEY

Panna Cotta (Italian for cooked cream) with lavender and honey is the most refreshing way to end a meal. With its silky texture and delicate flavour of lavender infused cream, you won't believe it only takes minutes to prepare! The perfect dessert for warm summer evenings.

Here's the how-to YouTube video on how to make this exquisite dessert using fresh lavender, honey, cream and gelatin. It can't get easier than this!

Tuesday, 21 April 2015

GERMAN CHEESECAKE OR KÄSEKUCHEN

Whether you're a fan of cheesecake or not this authentic German cheesecake (or Käsekuchen) will certainly not disappoint. This IS the real deal!

Unlike its North American counterpart, it contains Quark (a creamy and mildly tangy fresh cheese) so it is always light and flavourful and never stodgy or dense. Secondly, instead of a cookie crumble base there is a buttery and decadent shortcrust pastry crust that renders this dessert a sheer delight.

Saturday, 4 April 2015

FINANCIERS AUX FRAMBOISES or MINI ALMOND CAKES WITH RASPBERRIESThese classic French pastries are as delightful to eat as they are to make. Its 3 key ingredients are ground almonds, butter, and raspberries. It takes around 10 minutes to prepare plus 10 minutes in the oven but the result will have you thinking you've just stepped into a Parisian patisserie. Makes 24-30 mini cakes

Wednesday, 25 March 2015

This quick and rustic octopus dish is an incredibly delicious way of enjoying the taste, texture, and tradition of Galician octopus. Set over a base of boiled potatoes and dressed in plenty of paprika and olive oil, it makes for a special lunch, tapa, or appetizer.

About Me

Since finding my late grandmother's old apron imprinted with five decades of delicious meals, most of them peasant dishes, I wear it every time I cook because it reminds me of how happy she was when cooking. She was an awesome cook. So just as I have reconnected with her tatty old apron, I am now reconnecting with those culinary traditions that bring as much joy as they do heart to everyday cooking.
Disclaimer: All photography is my own unless otherwise specified.